Michael Symon begins his meat-seeking journey in Lockhart, Texas, where one family remains at the forefront of America's greatest barbecue after four generations. Next, he swings over to a British-style joint in Brooklyn where they use lobster meat and pork belly to amp up the traditional BLT. Finally, he hits Louisville, Ky. to sink his teeth into a juicy venison burger ignited by unique sauces and seasonings.
Guy Fieri visits Porter's Real Barbecue in Richland, WA, where they rub and smoke some monster-sized beef ribs and top them with a mustard barbecue sauce.